For more Flavors of Morocco: https://flavorsofmorocco.com/
Follow us on Instagram @Flavors.of.Morocco https://www.instagram.com/flavors.of.morocco/
Still haven’t subscribed to Flavors of Morocco on youtube? /
/ @flavorsofmorocco8403
——————————————
ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
——————————————
ABOUT THIS RECIPE:
A slow cooker, also known as a crockpot, is an electric pot that can be used to cook food quickly at high pressure (like a pressure cooker), or slowly over a long period of time at a low temperature. It is ideal great for making stews such as tagines.
In this recipe, the dada will show you how to make a beef tagine in the slow cooker. To prepare it, all you need is beef, onions, and a blend of spices. The recipe follows the same steps as a traditional tagine, where the beef is first browned, and then the onions and spices are added to create a flavorful sauce. The mixture is then cooked for multiple hours using the slow cooker setting, but feel free to pressure cook it for an hour.
The beeg tagine in this recipe is served with caramelized prunes, but you can use any caramelized fruits you want, or skip the caramelized fruit, and add vegetables to the slow cooker.
In Morocco, the term tagine is usually used to refer to the traditional stew that it made in the classic tagine dish. When the same recipe is made in a different pot (pressure cooker, slow cooker…), it is referred to as marka (which translates to sauce in Arabic). Whatever you decide to call the final result, all that matters is that it is delicious!
Ingredients
For the tagine
1 1/2 kg (3 lbs) large beef pieces (leg or shank)
1 heaping teaspoon salt
1/2 heaping teaspoon ground black pepper
2 heaping teaspoons ground ginger
1 teaspoon ground turmeric
1 teaspoon cinnamon
1 teaspoon Smen (fermented butter)
3 garlic cloves, grated
3 cinnamon sticks
A pinch of saffron threads
100ml (1/2 cup) water
3 yellow onions, peeled and finely diced
60ml (1/4 cup) olive oil
60ml (1/4 cup) vegetable oil
Small bouquet of parsley and cilantro
200ml (1 cup) water for cooking the beef
For the prunes:
250g (9 oz) dry prunes
3 cinnamon sticks
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
Water for boiling
2 tablespoons honey
2 tablespoons orange blossom water
To decorate
Roasted Almonds
Step 1: Browning the meat
1- Place the beef in the slow cooker.
2- Turn on the slow cooker, and select the “sauté” option.
3- Add salt, black pepper, ginger, turmeric, cinnamon, fermented butter, grated garlic, cinnamon sticks, saffron threads and water.
4- Stir to combine the ingredients together and allow them to cook until the beef is browned (around 5 minutes).
5- Add the onion, vegetable oil and olive oil, then stir.
6- Add the bouquet of parsley and cilantro.
7- Add the water and cover the pot.
Note: Pour the water on the sides of the slow cooker, not directly on the meat.
Step 2: Cooking the tagine
1- Select the “Slow cook” option.
2- Adjust cooking time to 7 hours, then click on the “start” button.
Note: You can adjust the cooking time to what fits you best (up to 10 hours).
Step 3: Preparing the caramelized prunes
1- In a pot , place the prunes, cinnamon sticks, butter, cinnamon, water and honey.
2- Cover the pot and allow the prunes to cook until tender, and caramelized (10-15 minutes).
3- Add the orange blossom water and cook for 1 more minute.
Step 4: Serving the tagine
1- Place the beef in a tagine or a plate of your choice.
2- Ladle the sauce on top of the tagine.
3- Decorate with the caramelized prunes and roasted almonds, enjoy!
Hello my name is najat and I specialize in Moroccan cuisine Today I will show you how to make beef tagine in the crock pot usually in Morocco we use the clay tagine but since it is not accessible everywhere I will show you how to replace it with a crock pot
The crock pot is ideal for one pot cooking you can use it to make chicken or beef tagine with any vegetables you have on hand if you are making a tagine with caramelized fruits instead Then, simply cook the fruit separately as you would with a regular tagine In the crock pot
There is a poultry setting and a meat setting Let’s select the meat option and add the beef in the pot Then, select the saute option to start browning the meat Time to add the spices Salt Black pepper Ginger Turmeric Cinnamon For the cinnamon We use both ground cinnamon and cinnamon sticks Fermented butter Grated garlic Cinnamon sticks
Saffron threads I won’t add the oil at this stage Just a little bit of water to saute the meat with the spices This technique allows the beef to absorb all the spices Then we add the oil and onions Let the meat simmer before stirring Turn the beef a few times
So that it is fully coated with the spices Then let it simmer for 5 minutes before adding the onions and oil Now let’s add the onions and oil We use both olive oil and vegetable oil Mix again I add a bouquet of parsley and cilantro water
The crock pot requires more water than a tagine But a lot less than a regular pot We never pour the water directly on the meat only around it let’s cover the crock pot As you can see The pressure release valve is directed this way but when we cover the crock pot
We switch it to the opposite direction So that the steam stays trapped inside and helps cook the meat Now, that the meat has been sauteed let’s click on stop We’ll switch to the slow cooking option and set the timer We select the “slow cook” option Here, you can adjust the timing I chose 7 hours
Click on “start” For the tagine topping I chose to add caramelized prunes Feel free to choose the toppings that you like You can for example use dried apricots or raisins Let’s caramelize the prunes The prunes have been rinsed I add cinnamon sticks Butter Ground cinnamon And enough water to caramelize the prunes
After adding the water I add the honey Let’s cover the pot And turn on the heat The water evaporates almost totally when the prunes are caramelized I add orange blossom water and let it cook for 1 more minute 7 hours have passed So let’s check on the meat
Once again change the direction of the pressure release valve So that the steam is not released directly on your hands Check that the meat is done using a fork The meat is cooked through and we have enough sauce to serve with the tagine Serve the sauce on top of the meat
The beef and prune tagine is ready Enjoy!